Roasted Pork With Lentils (Food Network Kitchens) |
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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
3/4 cup dried green lentils |
3/4 pound cubed peeled butternut squash ( 1/2 medium squash) |
2 bay leaves |
2 tablespoons dijon mustard |
6 sprigs thyme, leaves only |
1 large pork tenderloin (about 1 1/4 pounds) |
2 tablespoons breadcrumbs (preferably panko) |
2 slices bacon, chopped |
4 shallots, thinly sliced |
1 stalk celery, diced |
1/2 cup dry red wine |
1/2 cup finely chopped fresh parsley |
Directions:
1. Preheat the oven to 450 degrees F. Combine the lentils, squash, bay leaves and 2 1/2 cups water in a saucepan. Bring to a boil, then reduce the heat to medium low, cover and cook until tender, about 25 minutes.
2. Meanwhile, mix the mustard and thyme in a small bowl; brush all over the pork. Place the pork on a baking sheet and sprinkle with the breadcrumbs. Transfer to the oven and roast until a thermometer inserted into the thickest part registers 145 degrees F, 20 to 25 minutes.
3. Meanwhile, combine the bacon, shallots and celery in a medium skillet and cook over medium heat, stirring occasionally, until the bacon is crisp and the shallots are golden, about 8 minutes. Add the wine and cook until it evaporates, about 5 more minutes. Stir in the parsley.
4. Remove the pork from the oven, cover loosely with foil and let rest 5 minutes. Divide the lentil mixture among plates. Slice the pork and serve with the lentils. Spoon the bacon mixture on top.
5. Per serving: Calories 454; Fat 11 g (Saturated 3 g); Cholesterol 100 mg; Sodium 384 mg; Carbohydrate 41 g; Fiber 7 g; Protein 44 g
6. Photograph by Antonis Achilleos
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